Entree: China – Gansu – 张掖炖肉 ➤ Zhāngyè Dùn Ròu (Slow-braised pork from Zhangye, Gansu, cooked in a savory-sweet soy and spice sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) pork belly, skin-on, cut into 1–1.5 inch (2.5–4 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (25 g) rock sugar or 2 tbsp (25 g) granulated sugar
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 3 tbsp (45 ml) Shaoxing wine
- 1 cup (240 ml) water or low-sodium chicken stock
- 3 slices (approx. 0.53 oz (15 g)) fresh ginger
- 4 cloves garlic, crushed
- 2 star anise
- 1 cinnamon stick (about 0.106 oz (3 g))
- 2 scallions, cut into 2-inch (5 cm) sections
- 1/2 tsp (2.5 g) ground white pepper or to taste
- Salt to taste

Show original ingredient measurements

- 2 lb (900 g) pork belly, skin-on, cut into 1–1.5 inch (2.5–4 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (25 g) rock sugar or 2 tbsp (25 g) granulated sugar
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) dark soy sauce
- 3 tbsp (45 ml) Shaoxing wine
- 1 cup (240 ml) water or low-sodium chicken stock
- 3 slices (approx. 15 g) fresh ginger
- 4 cloves garlic, crushed
- 2 star anise
- 1 cinnamon stick (about 3 g)
- 2 scallions, cut into 2-inch (5 cm) sections
- 1/2 tsp (2.5 g) ground white pepper or to taste
- Salt to taste

Instructions

1. Bring a pot of water to a boil and blanch the pork belly cubes 2–3 minutes to remove impurities. Drain and rinse the pork; set aside.
2. In a heavy-bottomed pan or wok over medium heat, add vegetable oil. Melt the rock sugar, stirring, until it becomes an amber caramel. Add the blanched pork and stir to coat in the caramel, browning slightly.
3. Add Shaoxing wine to deglaze, then add light and dark soy sauces, ginger slices, garlic, star anise, cinnamon stick, scallions, and water or stock. Bring to a simmer, then cover and reduce heat to low.
4. Braise gently for 60–90 minutes, stirring occasionally, until pork is fork-tender and sauce has thickened. Remove lid for the last 10–15 minutes to reduce sauce if needed.
5. Adjust seasoning with salt and white pepper, discard whole spices and scallion sections if desired, and serve hot over steamed rice.